As much as I love Chicago, there’s nothing better than getting away from the city for a little R & R on the beach. Spending several days south of the boarder definitely did my body (and belly) good!
Without a doubt, Mexico is full of amazing food. Even a simple plate of tacos just tastes better in Mexico. In fact, I loved the tacos so much so that my vacation diet primarily consisted of tacos and ceviche…and booze!
Now, I’m back in Chicago and I find myself craving those simple and traditional dishes of Mexico. With Daylight Savings under our belts, we’re well on our way to the spring and summer seasons. Soon enough, it’ll be warm enough for all of us to lounge on our city’s awesome beaches and take in Lake Michigan.
But until then, I’m going to savor my trip to Mexico. And don’t worry. You know I never travel without bringing something special back just for you. How about a little Shrimp Ceviche? Yeah, I thought that’d get you excited. My vacation-inspired recipe for shrimp ceviche is bright and full of flavor. Get the full recipe below and treat yourself to a little Mexico at home!
Chef Aram’s Vacation Shrimp Ceviche
1 and .5 cup fresh lime juice
1 pound shrimp, peeled and deveined
1/2 medium white onion, small dice
1/3 cup chopped fresh cilantro, plus several sprigs for garnish
6 plum tomato, diced
1 jalapeño, seeded and small diced
1 to 2 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula or Valentina)
About 2 tablespoons olive oil, preferably extra-virgin
1 cup diced peeled seedless cucumber
1 small ripe avocado, peeled, pitted and cubed
Several lime slices for garnish
Serve along tostadas or tortilla chips
Place shrimp in glass bowl and cover with lime juice for ~10-15 min or until becomes pink and opaque. In separate bowl, mix the remaining ingredients. Remove shrimp from lime juice and small dice shrimp. Add shrimp to vegetables and pour in second batch of lime juice. Season to taste.